Gizzi Erskine’s Champagne Butter Cream Sauce
- Winter
- On the Side
- Special Guests
Gizzie’s shared her secret to making the perfect butter sauce ... cream! And luckily for you, we have plenty of it.
Ingredients
300ml Champagne/cava, prosecco or any sparkling wine
200ml Fish or Chicken stock
2 Shallots or a quarter of an onion, finely chopped
3-4 sprigs of Thyme
1-2 Bay leaves
3 Peppercorns
150g Yeo Valley Organic Salted Butter at room temperature, cubed
Sea salt
Freshly ground black pepper
Pinch of sugar
Decent grating of nutmeg
A fine squeeze Lemon
Method
Add the champagne, stock, shallot, thyme, bay leaf and peppercorns to a small saucepan and bring the boil. Allow to simmer to reduce it to a viscous syrup (approx 40ml).
Strain out all the herbs and shallot, and then return the syrup to a clean small pan.
The key to making a butter sauce is to not let it get too hot. Over a low heat, whisk in the butter bit by bit, emulsifying the butter into the champagne, whisking continuously with a sauce whisk.
Once all the butter is combined, add the cream gradually, whisking continuously.
Season with salt, pepper and sugar and finish with the nutmeg and lemon.
In this recipe...
Double Cream
Salted Butter
15
Double Cream
Bank your Yeokens
There’s a special code on almost every pack of Yeo Valley which you can redeem online for Yeokens.
